Sticky cinnamon buns with molasses sugar from Baking with Fortitude: Sourdough Cakes and Bakes (page 88) by Dee Rettali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start recipe a day ahead. Can substitute fresh yeast for dried yeast, and dark muscovado sugar for molasses sugar.

  • TinyCitiKitchen on April 07, 2025

    To my surprise, almost as good as the one I had in the bakery. A couple of lessons learned. (1) may it’s the difference in how they mill in US vs UK, locations but 500 g flour gave me so me thing halfway between dough and batter. I added an unweighed scoop (about half a cup) to get a sticky dough I could scoop into my proving bucket and that was fine. (2) unless you have large muffin tins, 3” will overflow. I remembered the size of the bakery buns, so used 2 6-cup silicone trays and staggered. But next time I make these, I’ll cut 9 2” buns instead of 6 3”.

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